These homemade Hamburger Buns are made with my leftover sourdough starter! They have a perfect texture, a nice crust and soft, but chewy in the middle!
Servings 10 buns
- 1/2 cup Milk
- 3 Tbsp Butter
- 2 cups unfed sourdough starter
- 2 large eggs
- 1 tsp Salt
- 2 Tbsp Sugar
- 3 cups flour plus 1 heaping tablespoon **May take more or less flour. See notes below
- 1 egg mixed with water for egg wash just before baking
Measure milk. Add butter and microwave for about 30 seconds to warm milk to 110°F and melt butter.
Crack eggs. Add starter, eggs, milk and butter to a large mixing bowl. Combine.
Add salt, sugar and flour to wet ingredients *see notes below. Mix with spatula until incorporated.
Knead by hand or with stand mixer with bread hook attachment, adding more flour, if necessary for dough to come together into a ball. Knead about 5-7 minutes. Until dough formed is smooth and elastic.
Place dough in oil lined bowl. Cover the dough itself with plastic wrap, all around the top. See step 9 above. Refrigerate at least 8 hours, or up to 2 days.
Remove dough from refrigerator and bring to room temperature. Weigh entire dough ball. Divide that weight by 10 or 12 and weigh out individual portions, so that your rolls are uniform in size.
Form dough into balls, stretching the dough and pulling excess to the bottom of the roll. Pinch the seams together on the bottom. Place rolls on parchment lined baking tray. Let rise until the rolls are noticeably puffy. About 1 hour. (Times depend on how warm it is. I place my oven on the lowest setting and place near, but not directly under the oven vent on the stove top, turning the tray often.)
When dough has risen, brush with egg wash. Top with seeds or just leave plain.
Bake in 350°F oven for 15-20 minutes until rolls are golden brown. Allow to cool on wire rack or eat fresh and warm!
A couple people who have commented, have had a problem with the dough being sticky. To avoid this, measure your liquid very carefully. Also, your butter, make sure it is measured carefully.
Next, use large eggs. Not extra large, or jumbo eggs.
Third, measure flour carefully. Also know that different brands and types of flour can affect the stickiness of the dough.
Fourth, humidity plays a large factor in the texture of yeast doughs. If it is very humid, more flour will be needed.
Fifth, the hydration of your starter can play a big factor as well. These buns were made with of 100% hydration starter. If you use a different hydration starter, more, or less flour may be needed to form a ball. So, don't add flour all at once. Add it by heaping tablespoons full, after the first 2 cups.
If your dough is still sticky, do not be afraid to add more flour. In my experience, you can not add too much flour to a yeast dough. They are very forgiving. Just continue to add flour to make a nice ball, even if it is over a cup of flour.
Tips for freezing. Par-bake rolls for 10-12 minutes. Then remove from oven and cool thoroughly. Package and freeze up to six months.
To finish cooking, bake at 375°F for about 10 minutes, until golden. Can be frozen fully cooked for a couple months, if packaged air tight.
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
Calories: 241kcal | Carbohydrates: 41g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 282mg | Potassium: 68mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Calcium: 25mg | Iron: 1.9mg